Denver Steaks with Sun-Dried Tomato Butter Denver Steaks with Sun-Dried Tomato Butter

Denver Steaks with Sun-Dried Tomato Butter

This steak is prepared from a single muscle out of the chuck. It is succulent and full of flavour. It is  cooked simply and served with a sun-dried tomato butter.

prep time
10 mins

cook time
2 minutes

4 people


  • 4 lean Denver steaks
  • 2 tablespoons rapeseed oil
  • For the Sun-Dried Tomato Butter:

  • 75g butter, slightly softened
  • 1 garlic clove, peeled and finely chopped or crushed
  • 50g sun-dried tomatoes in oil, drained and roughly chopped
  • 25g toasted pine nuts
  • ¼ teaspoon mild chilli powder
  • ¼ teaspoon ground coriander


  1. For the sun-dried tomato butter, place all the ingredients except the butter and seasoning into a food processor or blender and whizz until finely chopped. Add the butter and seasoning to combine all the ingredients.
  2. Transfer to a chopping board and mould into a sausage shape, wrap in foil and chill until required.
  3. Heat a large non-stick frying pan over a moderate heat.  Season the steaks, brush with the oil on both sides. Cook the steaks according to your preference.
  4. Transfer the steaks to a warm plate and top with a disc of the flavoured butter.  Cover with foil and leave to rest for 5-10 minutes.  Serve with roasted vegetables and crusty bread.


If preferred, cook the steaks on a prepared barbecue on under a preheated grill. Stir through any of the remaining butter into hot cooked pasta or freeze for up to three months and use as required on beef or lamb steaks.